SUPER MOIST PORK CHOPS
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
- Stir the soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
MOIST BAKED PORK CHOPS
For perfectly prepared pork chops (preferably bone-in) you must brine them for at least 1 to 2 hours and pick chops that are at least 1/2 to 1-inch thick. The success to this dish is the brine for moistness. There are many brine variations out there for what flavor you are wanting to accomplish but, it is an important part of the overall dish.
Provided by Sahara B
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours.
- Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.
- Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.
- Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 29 g, Cholesterol 45.3 mg, Fat 14.2 g, Fiber 0.7 g, Protein 16.8 g, SaturatedFat 4.4 g, Sodium 5980.2 mg, Sugar 27 g
MOIST PORK CHOPS
Make and share this Moist Pork Chops recipe from Food.com.
Provided by Gloria 15x
Categories Pork
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil on medium high and brown both sides of pork chops.
- Dissolve beef boullion in the 3 cups of hot water and pour over pork.
- Pepper lightly and sprinkle onions over all.
- Cover and lower heat and let simmer for 1 hour. The longer the better.
- Remove chops and keep warm. If you want gravy mix 1 1/2 tbsp flour with 1/4 cup water until there are no lumps. Slowly stir flour mixture into pan and stir until thick. Can be poured over pork chops before serving.
Nutrition Facts : Calories 305.7, Fat 22.4, SaturatedFat 6, Cholesterol 75, Sodium 93, Carbohydrate 2.3, Fiber 0.3, Sugar 1, Protein 22.8
PORK CHOPS THAT ACTUALLY STAY MOIST!
Seriously folks, I thought moist pork chops were a myth... until I found this recipe! Cornstarch added to the flour coating is the trick to keeping these puppies moist and tender. This is a recipe from Emeril Lagasse.
Provided by jeniwan
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Season the chops on both sides with 2 tablespoons of the creole seasoning.
- Combine the flour, cornstarch and remaining tablespoon of creole seasoning in a shallow bowl. Dredge the pork chops in the flour mixture.
- In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side.
- Remove and drain on paper towels. Season lightly with salt and pepper.
SUPER-MOIST PORK CHOPS
Jump-start a deliciously easy dinner with a can of Progresso® soup!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Make rice as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook pork chops in oil about 5 minutes on each side or until well browned.
- Sprinkle pork chops with salt, pepper and rosemary. Pour soup over all and heat to boiling. Reduce heat to low. Cover and cook 20 to 25 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.
Nutrition Facts : Calories 600, Carbohydrate 45 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 0 g, Protein 40 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 1 g, TransFat 0 g
JUICY PORK CHOPS
This is he most moist pork chops you will ever have! Even my three boys ages 7 and under eat them all up. It is so easy and actually so healthy. Great served with some rice, noodles or any vegetables.
Provided by Melissa Beau Powell
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 12h15m
Yield 4
Number Of Ingredients 4
Steps:
- In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 4 g, Cholesterol 36.2 mg, Fat 4.7 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 1.6 g, Sodium 1827.1 mg, Sugar 0.5 g
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- Trim the fat from the chops. In a shallow dish combine the flour, salt and pepper. Coat the chops with the flour mixture. In a large skillet the cook chops, half at a time, in hot oil until they are brown on both sides (about 8-10 minutes). Remove from the heat.
- In a medium bowl stir together the soup, chicken broth, sour cream, ginger and rosemary. Stir in half of the French-fried onions. Pour into an ungreased 3 quart rectangular baking dish. Top with the chops.
- Bake, covered, for 25 minutes. Uncover and sprinkle with the remaining French-fried onions. Bake, uncovered, for another 5-10 minutes or until the chops are tender and their juices run clear.
EASY & TENDER BAKED PORK CHOPS RECIPE - A MOM'S TAKE
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4.4/5 (53)Total Time 50 minsCategory Easy RecipesCalories 482 per serving
- In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
- Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
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4.7/5 Calories 275 per servingCategory Dinner
- In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
- Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
- Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.
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- In a small bowl, mix together the kosher salt, black pepper, paprika, and garlic powder. Rub the mixture on both sides of the pork chops.
- When your oven has reached 400 degrees, sear the chops: Heat a large, oven-safe, heavy-bottomed skillet over high heat, about 3 minutes. Spray it with cooking spray. Add the pork chops. Sear 2 minutes per side, without moving the chops, until well-browned, even charred in spots.
- If your chops are 1/2-inch thick, they should be ready now (check with a thermometer - internal temperature should reach 145 degrees F). Transfer to a platter, loosely cover with foil and allow to rest 3 minutes before serving.
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From yellowblissroad.com
4.9/5 (14)Total Time 22 minsCategory DinnerCalories 326 per serving
- Preheat oven to 400 degrees F. Spray a large, 13x9-inch baking dish with nonstick cooking spray.
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- Season both sides of pork chops with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil. Add pork chops, reduce heat to medium and cook, turning once, until nicely browned and juices run clear, about 10 minutes. Transfer to a plate and tent with foil to keep warm.
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5/5 (75)Total Time 22 minsCategory DinnerCalories 332 per serving
- Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
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- In a small bowl, mix the olive oil, apple cider vinegar, paprika, onion powder, garlic powder, oregano, salt, and pepper until a thick paste forms.
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- Preheat the Air Fryer for 5 minutes at 400F. If you have an egg steaming rack or something else to bring the meat closer to the heating element, place it in the air fryer basket and preheat the air fryer with it inside. Make sure the top of the rack is at least 2 inches away from the top heating element.
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- Bring one cup of water with the coarse salt to a boil to dissolve it, add the additional three cups of cold water and remove the pan from the stove. Let the brine temperature come down to room temperature. Place the pork chops in a 9-inch by 13-inch pan and cover completely with the brine. Cover with foil and put the pan in the refrigerator for 30 minutes to 6 hours.
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- I turned on my oven/microwave vent because it got a bit smoky in the kitchen. Not too much, just a little. It's worth it, trust me. Now flip the pork chops over and put them back in the hot oven. Bake another 5-10 minutes, depending on how thick your meat is. Use a meat thermometer to make sure the temperature in the thickest part of the meat is 140-145 degrees after baking. Mine got up to 165 degrees but they tasted great.
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